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Friday, November 14, 2014

Sbrisolona

I love learning about new recipes and sharing them with you. File this post under "learning new recipes and sharing them with you". Sbrisolona is a totally unfussy, crunchy, crumbly almond torte/cookie that comes from Northern Italy. (I can be excused from never hearing about it before because my people hail from the southern part of the country.) And when I say unfussy, I mean unfussy. Some bakers don't even bother to cut the torte but rather just break it and serve it up as sweet, almond studded shards.

Being unfussy it's one of those recipes that lends itself to interpretation. Some bakers play it straight up and simple, and some add a bit of pizazz by sandwiching in a sweet filling. For the most part sbrisolona are made with chopped almonds, that's the crunch part, and corn meal, that's the crumbly part. I used all almond flour instead of chopped almonds so this version has more of a snap than a crunch. But the traditional vanilla, lemon and almond favors shine through and it still retains it's traditional corn meal crumble.

However you make it, just make it. I know the Holidays are coming up and this recipe is going to compete with your many baking obligations. Fair enough, so please bookmark this page and return to it in the New Year because by then something delicious and unfussy will be exactly what you'll be needing.

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Welcome to Almacucina, a place for people who like to eat standing up in the kitchen. We're into fresh fruits and veggies, whole grains, simple delicious dishes and indulgent desserts. Feeding hungry eyes since 2012.
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